HISTORY OF DOMAINE: Remi Rollin, the current owner and winemaker of this domaine situated in the heart of Pernand Vergelesses, is the third generation of this family to produce wine in this picturesque village in the northern reaches of the Cote de Beaune. His grandfather founded the estate in 1930. Remi's father, Maurice, assumed responsibility in 1960 and it was Maurice who first decided to bottle wine for sale in 1963 rather than sell the entire production to negociants. We began our relationship with the Rollin family in 1982 shipping a range of their wines (from the 1978, 1979 and 1980 vintages) to the USA for the first time. Remi joined his father on a full time basis in 1980 and his accession to the direction of the domaine has also resulted in an expansion of appellations under cultivation.

COMPOSITION OF DOMAINE:The domaine encompasses approximately 11.5 hectares of vineyards dispersed among 10 different appellations. Aligote is produced from 35 year old vines planted on 1.7 hectares situated in both Pernand and the neighboring commune of Echevronne. About 1.3 hectares of Pernand Blanc is planted in 4 separate lieu-dits with an average age of 25 years and total production close to 7,000 bottles. Corton Charlemagne is produced from two parcels totaling one-half hectare; one parcel, "Le Charlemagne", is located on the Aloxe side of the hill and the other is in "En Charlemagne" situated within Pernand; approximately 2,400 bottles are produced annually. In red, Rollin produces an Hautes Cotes de Beaune (2.5 hectares); Pernand Vergelesses (3 hectares in "Les Pins" and "Les Noirets", about 9,000 bottles); small amounts of Savigny Les Beaune, Chorey Les Beaune, and Aloxe Corton; and, finally, the spectacular 1er Cru "Ile des Vergelesses" (about 3,600 bottles from 2/3 of an hectare).

METHOD OF VINIFICATION: After a manual harvest, the red grapes undergo a brief cold maceration and are then destemmed (between 60% and 100% depending on their constitution). Fermentation occurs in open top cuves; pigeage is done twice daily; the cuvaison lasts (depending on the cuvee) between 12 and 18 days. Malolactic fermentation takes place in barrel and the wines spend between 18 to 20 months in barrel before being bottled without fining or filtration. For the whites, both the alcoholic and malolactic fermentations occur in barrel. 40% new oak is used for the Corton Charlemagne but a lesser percentage is used for the Pernand Blanc (20%-25%). The whites are usually bottled after 12 months in barrel. The Rollin wines are among the most ageworthy of our entire portfolio of burgundies.